Homebrew Beer Recipes | Page 203 | Browse 320,000+ at Brewer's Friend

Author:

brewbros

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 5:55 PM

Notes: Add honey 30 minutes into the boil

Author:

Jono

Boil Size: 9 Litres

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2013 12:04 AM

Notes: Doubled steeped grains and hop additions then split between two fermenters.
Steeped grains held heat well for 60 minutes.
Sparged 2l at 73deg.
Hop in sock during boil.
Yeast added dry around 18 degrees.

Author:

Ryouji

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 3:43 AM

Notes: irish moss 30g

Author:

ipanchor

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 5:42 PM

Notes:

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 3:38 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy.

Author:

J-Sap

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2017 9:33 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: forced carbonation

Priming Amount: N/A

Creation Date: 2/18/2016 11:57 PM

Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
(Sunshine Summer Ale is a cloudy beer)

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19 c˚"5/7 days"

Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"
Sorachi
Galaxy

After that Kegg it! CO2 level 2.5 vols.

Author:

Betovar

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2015 6:55 PM

Notes:

Author:

Structure Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2014 6:22 PM

Notes:

Author:

Brainstem Brewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/15/2020 2:24 AM

Notes:

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3oz

Creation Date: 1/23/2018 1:29 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2016 1:31 PM

Notes: Grains of paradise:
Add 1/8 teaspoon to five gallons for a subtle flavor, or 1/4 teaspoon for a more intense taste.

http://www.ehow.com/how_5798676_add-grains-paradise-beer.html

Author:

juanjo

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 11:34 AM

Notes:

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Azucar

Priming Amount: 7 gr. / l.

Creation Date: 1/5/2015 11:45 AM

Notes:

Author:

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 83

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/17/2016 8:57 AM

Notes: Ideas from https://www.fivebladesbrewing.com/guinness-secrets-revealed/

- using soft water with no minerals
- sourness comes from lactic acid
- steeping roasted barley instead of mashing
- double gravity wort diluted to target OG

----

32 litres boil volume, BG 64 pts.

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 7:15 PM

Notes: The Magnum hops were 4th year home-grown. Estimated at 10AA due to 10 months vacuum-sealed storage. 78 IBU's was perfect for this recipe.

2nd Place in BJCP Category 14
2013 Indiana State Fair Brewers Cup

http://www.brewerscup.org/2013-hb-winners.pdf

Author:

BeerPower

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2015 8:43 PM

Notes:

Author:

Araknaphob1c

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2013 4:22 PM

Notes: 2 starters

2L starter shaken 7.2 oz DME

1L starter stir plate 3.6 oz DME

Author:

mattcolo

Boil Size: 9.3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2019 8:25 PM

Notes: